The holiday season is one of my favorite times of year particularly because it gives me a good excuse to bake lots of goodies for friends and family.

One of my most popular creations is my double chocolate chip cookies. You really don’t need to wait for the holidays to make these babies, they’re great for Valentine’s day, birthdays, or any time you want to spoil someone special.

As my holiday gift to everyone, this year I’ve decided to remove the ‘top secret’ status to this recipe and share it with the world.

If I can do this, I figure pretty much anyone can, so I do hope you give this recipe a try.

Amazing cookies and the eternal gratitude of your loved ones is only an hour away, so here goes!

Ingredients:

2 cups white flour

1 cup cocoa powder

1/2 tsp salt

1/2 tsp baking soda

1/2 cup butter at room temperature (don’t substitute with margarine!)

1/4 cup shortening

1/2 cup granulated white sugar

1 cup brown suger (firmly packed)

2 large eggs

3 tbsp milk

3 tbsp maple syrup (you can substitute with corn syrup if needed)

1/2 tsp vanilla extract

1-1/2 cups dark or semi-sweet chocolate chips

3/4 cups white chocolate chips (you can also use chopped pecans or walnuts for variety)

Instructions

In a medium size bowl mix the first four dry ingredients together and set aside.

In a separate bowl cut together the butter and shortening

Then add the white and brown sugars

And mix at low speed to cream it all together evenly (it will still be a bit lumpy)

In a small third bowl wisk together the eggs, milk, syrup, and vanilla extract

Pour the egg, milk, syrup mixture into the creamed butter/sugar and mix at medium speed until smooth and slightly fluffy

Gradually pour in the dry ingredients and mix with a wooden spoon

Once everything is moist gradually pour in all the chocolate chips

and keep mixing to evenly distribute them throughout the cookie dough

While you pre-heat the oven to 350F put the cookie dough in the fridge to stiffen for 10-15 minutes.

This will make it easier to shape the dough into balls by hand and place them on a greased cookie sheet

Flatten the balls slightly with a forkbake for 8-10 minutes on the middle oven rack then remove to cool for a few minutes before handling.

A typical batch will make 3 to 3-1/2 dozen depending on the size of your cookies.

Once cooled the cookies will stay soft, chewy, and fresh for up to a week stored in an airtight container.

Mind you if there are children or grown-up chocolate lovers around, they probably won’t last more than a day 😋

42 Responses to Norm’s Amazing Double Chocolate Chip Cookies

Yes yes and yes Norm! And are u in a tux making these – right on!
If you ever post such delicious food again – please consider linking up on a Friday to my Friday food posts. (They run until October 2017)
Anyhow – these do look amazing…. with or without the tux!

Ohhhhhhh – ha! I love those aprons – and forgot about them – but seriously norm – I thought you were decked out for the holidays and maybe make cookies in nice attire – because you never know….
And cheers to a new year upon us!
Peace out

I am excited to share this recipe a little belated but New Year’s Eve needs sweets, too. Right, Norm?!?
Hope you had a special Christmas and wishing you a peaceful, happy and safe New Year’s celebration! 🙂

Oh man, colour me impressed! 😮 Most excellent! Once I learn to decipher the ounces and what is shortening, I might attempt it. The apron is the winner. And just this: I attempted to bake ball-shaped cookies but they came out of the oven flat without having to flatten them out first. Enjoy your holidays!

Sorry for the delay. Glad you liked it. So you gonna try baking these?
The apron is always a bit hit.
No guest photographer – Honey was out running errands so I used a tripod.
Have a safe and happy New Year!